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The classics

Mac and Cheese

The sauce is made in the pot, by hand

Everybody has eaten mac and cheese and almost nobody has been given the version that works. Uncle Ray's holds because the sauce is built in the pot, flour cooked a full minute before the milk goes in, and because the macaroni comes out two minutes short of the box. Eight lines, six steps, twenty-five minutes at 375. It is the recipe on this site where the order of the steps does more than the list of ingredients.

Serves 8 · prep 20 min · cook 35 min

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Mac and Cheese laid out as an image, Watercolor style

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The ingredients

  • 1 lb elbow macaroni
  • 6 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 4 cups cheddar
  • 1/4 tsp ground nutmeg
  • 1/2 cup bread crumbs
  • salt and pepper

How to make it

  1. Boil the elbow macaroni two minutes short of the box, then drain it and leave it alone.
  2. Melt four tablespoons of the butter in a heavy pot, whisk in the flour, and cook it one full minute so it stops tasting raw.
  3. Pour the milk in a little at a time, whisking, until the sauce coats the back of a spoon.
  4. Off the heat, stir in three cups of the cheddar, the nutmeg, and salt and pepper to taste.
  5. Fold in the macaroni, scrape it all into a buttered dish, and cover with the last cup of cheese.
  6. Melt the rest of the butter into the bread crumbs, scatter them over the top, and bake at 375 °F for 25 minutes.

What makes the difference. He never used the boxed shortcut and he never used a blender either. The sauce is made in the pot, by hand, or it breaks.

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